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A research note: effect of pH on meat iridescence in precooked cured pork
OBJECTIVE: The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may be related to pH-induced alterations in microstructure. Mu...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8864927/ https://www.ncbi.nlm.nih.gov/pubmed/35193650 http://dx.doi.org/10.1186/s13104-022-05956-x |